Traditional Chapatis Recipes

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CHAPATI (EAST AFRICAN BREAD)



Chapati (East African Bread) image

Adopted from Indian cuisine, chapatis have been a part of East African cuisine for centuries. The East African recipe is slightly different from its Indian counterpart. This bread accompanies African soups and stews well. Preparation is minimal, making this a great choice for cooks that are in a pinch.

Provided by Jamie

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

2 cups all-purpose flour, sifted
1 teaspoon salt
¾ cup warm water, or as needed
1 teaspoon vegetable oil
2 teaspoons all-purpose flour, or as needed
1 tablespoon vegetable oil

Steps:

  • Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
  • Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Heat a skillet or griddle over medium heat.
  • Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 32.5 g, Fat 3.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 389.3 mg, Sugar 0.1 g

CHAPATI RECIPE



Chapati recipe image

This authentic chapati recipe yields one of the best Indian flatbread that I have tried. This chapati recipe includes a detailed explanation of how to cook it perfectly. There is also a collection of tricks and tips and with a video demonstration.

Provided by KP Kwan

Categories     Breakfast

Time 32m

Number Of Ingredients 4

200g of atta flour
1/4 tsp of salt
1 tsp of oil
150ml of warm water

Steps:

  • Combine all the ingredients. Continue kneading for 5 minutes until it is soft and pliable.
  • Divide the dough into portions between 40g to 45g each.
  • Apply some oil on the top of the dough. Cover it with a damp cloth and let it relax for fifteen to twenty minutes.
  • Flour the work surface heavily.
  • Flatten the dough with your palm. Dip the dough into some flour and shake off the excess.
  • Roll out the dough with the rolling pin to a circle of 15cm/6inches in diameter. (Please refer to the video for demonstration).
  • Set the stove to medium-high to heat the tawa.
  • Place the chapati on the tawa. When some larger bubbles appear, turn it over to the other side and cook for another half a minute.
  • When some brown spots are starting to form at the bottom, flip it over again so that the side with the brown spots is on top.
  • Tap to deflate the air to avoid the chapati's contact point with the tawa from burning due to high heat.
  • Flip the chapati a few times until you get the desired color and remove it from the tawa.
  • Apply a light coating of ghee on the top side.

Nutrition Facts : Calories 96 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 74 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHAPATIS



Chapatis image

We can't resist a warm chapati with our favourite curry. This traditional Indian side dish is easier than you think and only takes a handful of ingredients

Provided by Member recipe by hbridge

Categories     Side dish

Time 25m

Yield Makes 10

Number Of Ingredients 5

140g wholemeal flour
140g plain flour, plus extra for dusting
1 tsp salt
2 tbsp olive oil, plus extra for greasing
180ml hot water or as needed

Steps:

  • In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
  • Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
  • Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
  • When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

Nutrition Facts : Calories 121 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

TRADITIONAL CHAPATIS



Traditional Chapatis image

Traditional chapatis are made every day in India and contain only two ingredients, the flour and the water. This makes them very simple to make and very healthy too.

Provided by PinkCherryBlossom

Categories     Breads

Time 20m

Yield 7 serving(s)

Number Of Ingredients 2

450 g whole wheat flour
250 ml water

Steps:

  • Add the water to the flour a little at a time, kneading as you go until you have a soft, elastic dough.
  • Sprinkle a little flour onto a flat surface or board.
  • Divide the dough into 8 and shape each piece into ball.
  • Flatten the balls slightly then place one on the floured surface and roll out into a flat disc approximately 15cm/6inches in diameter.
  • Repeat with the other 7.
  • Heat a shallow frying pan.
  • Lay a disc onto the hot pan and leave for 20 to 30 seconds until the surface is bubbly.
  • Flip over and cook the other side for 10 to 15 seconds.
  • As soon as brown spots appear on the underside it is done.
  • Repeat with the other breads.
  • Cooks tip: The longer you knead the chapati dough the softer the breads will be.

Nutrition Facts : Calories 217.7, Fat 1.6, SaturatedFat 0.3, Sodium 2.4, Carbohydrate 46.1, Fiber 6.8, Sugar 0.3, Protein 8.5

INDIAN CHAPATI BREAD



Indian Chapati Bread image

A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!

Provided by INSHA87

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 10

Number Of Ingredients 5

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
¾ cup hot water or as needed

Steps:

  • In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
  • Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Nutrition Facts : Calories 110 calories, Carbohydrate 18.2 g, Fat 3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 234 mg, Sugar 0.1 g

CHAPATIS



Chapatis image

Making chapatis can be a very relaxing thing to do. In quite a short time you can produce eight or 10 breads, each one turning out a little bit different from the others, but all of them attractive, nutritious and good. We've grown so accustomed to making chapatis that they now feel almost like a convenience food, a household staple of the best kind.

Provided by Food Network

Time 3h10m

Yield 8 chapatis, 7 to 8 inches acro

Number Of Ingredients 3

2 cups Atta flour (or whole wheat, sifted)
1 teaspoon salt
Approximately 1 cup warm water

Steps:

  • You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel.
  • In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads.
  • Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counterspace for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook).
  • Heat a castiron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn.
  • When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.

HOW TO MAKE CHAPATIS



How to Make Chapatis image

Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It'll be worth your while! Although we refer to this recipe as Chapatti in the video, this is actually a Paratha recipe. The difference between the two is that Chapattis are cooked without oil whereas Parathas are pan fried. recipe courtesy videojug.com watch the video at http://www.videojug.com/film/how-to-make-chapatti-paratha

Provided by jas kaur

Categories     Grains

Time 1h

Yield 9-10 chapatis

Number Of Ingredients 4

1 1/2 cups whole wheat flour
1/4 teaspoon salt
3 teaspoons oil
1/2 cup water

Steps:

  • To make the dough we're going to add our flour to a bowl and sprinkle the salt. This is optional, in case you know you don't use salt that's fine too.
  • Incorporate the salt well, and then we'll pour oil inside it.
  • Now you want to mix the flour again to make sure all the oil gets incorporated in to the flour and you don't want lumps of oil in there. just for a few seconds.
  • When the oil and salt are nicely incorporated, add water slowly. This water has been warmed in the microwave for about 30 seconds, pour little at a time and just mix.
  • We have used whole wheat flour from the Indian store as its a little different from the whole wheat flour that you find in the grocery stores.
  • The one in the American grocery stores is usually a lot darker in color, so chapattis turn a little browner than you probably like them, this one is available in any Indian store its called chapatti atta and is readily available.
  • Just mix all that dough in and form a nice ball.
  • It doesn't take a lot of time at all, but people are scared to do this, because you're using your hands and that freaks people out, but it really is not that bad. It literally takes under a minute to make this dough.
  • When the dough is in a nice ball, we're going to take just a couple of drops of oil, just to lightly coat it and in that way it doesn't form a dry skin on top of the dough. Then keep it covered for about 15 to 20 minutes.
  • So if you are not comfortable using your hands while making the dough, here's another alternative way of doing it. Here's the whole wheat flour, I'm going to use the food processor, and if you notice I'm using a chopping blade instead of a dough blade, because it just mixes better and it gets all the edges and there's nothing left at the sides.
  • I'm going to mix in the salt at this point and I'm going to give it a mix.
  • Then I'm going to add in the oil.
  • I've also heated up the water for 30 seconds and am going to pour it in very slowly once i have the food processor on. This is just as easy.
  • It's best just to give it one knead by hand just to incorporate everything and make sure there's no air bubbles and all in it.
  • This food processor option is really good if you're making dough in bulk because i understand that dough freezes really well
  • Then put a couple of drops of oil and just smother a little bit, rub it a little bit so that it doesn't dry out and cover it up. Then set it aside for 15 minutes as before.
  • After it has been resting for about 15 to 20 minutes we're going to knead the dough one more time quickly.
  • This is 1 and 1/2 cups of dry flour, so it makes approximately 9 chapattis. But there's no signs involved, so if you like really big chapattis it can be less and if you want small ones you know it'll make more.
  • But something that fits in to your palm or close fist, a kind of a golf size ball is perfect.So just divide it out.
  • Before we start rolling out our chapattis we'll go ahead and turn on our stove and get our pan heated.
  • The pan we are using is called a tawa. You can also use a non stick frying pan.
  • Put the stove on medium heat, or a little bit higher than medium. And you want to make sure your pan is really hot before you put your first chapatti on.
  • So while our pan is heating, we're going to take our dough and form a nice round ball. If you start off with a round ball, the shape changes, but your final chapatti will probably be round also.
  • We're then going to dip it in some dry flour, shake off the excess and role it out.
  • Now this rolling pin is my favorite. It's a thinner version, but a lot of people are used to the thicker version of the rolling pins. Whatever you have is absolutely fine and if you notice that your chapatti is sticking to the ground or to whatever surface you are rolling out on, take it and dip it again in the dry flour.
  • This is a trick that my mom taught me when i was learning how to do this when i was little, you rub your hand across it, and instantly you'll feel where its thicker and where it's thinner and then you can just roll the parts that are thicker, that way you don't have a chapatti that is really thin on one side and really thick on the other side that also helps in blowing up when you're cooking it.
  • The tawa looks hot so we're going to put our rolled chapatti in and move it around to make sure it doesn't stick.
  • Then we leave it alone until we start seeing bubbles appearing, and then we're going to flip it around, and let go for a few seconds.
  • Now we're going to take some oil and you can just dip your spoon in to your oil and then whatever is left, the remainder few drops, just put it on and smear it on like that and flip it around and press. You want to press where it bubbles to force the air to the other side which is not risen yet. Smear the oil again and press.
  • You want to cook the chapatti until you see that all the doughiness is gone and it looks fully cooked. It's ok to have little brown spots on it.
  • It looks delicious and there's nothing like home made chapattis. You can buy these from the store but when you taste these like fresh off the stove it's awesome.
  • And one of the other reasons why it doesn't taste as nice sometimes is a lot of people don't use oil in their chapattis, but I put oil inside the dough and what happens with that is that when you eat the chapatti a little bit later on, it still tastes nice and soft, as supposed to the dough which has been prepared without oil, which tends to turn a little bit chewier.
  • Once the chapatti is cooked I like to keep it in a nice insulated cannister like this. It helps it to stay nice and warm. So you can finish all your chapattis and sit with you family and enjoy your dinner and they'll still be piping hot.
  • note: if u dont wish to use oil on ur chapatis just use a clean cloth to press the chapatis after u have flipped them the second time n press lightly to ensure the air is distributed evenly and the chapatis wud puff up.enjoy !

Nutrition Facts : Calories 81.1, Fat 1.9, SaturatedFat 0.3, Sodium 65.9, Carbohydrate 14.5, Fiber 2.4, Sugar 0.1, Protein 2.7

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2021-06-02 Place each chapati on a piece of baking parchment to make transferring to the pan easier. Brush a large frying pan or flat griddle with a little of the reserved oil and heat over a …
From kitchensanctuary.com


EASY CHAPATI RECIPE WITHOUT AN OVEN - THE MOON WORLD
2022-04-07 1. Place 250 g of wheat flour in a large bowl. Then add 1 teaspoon of salt and mix. Make a dough while adding warm water and olive oil little by little. 2. When the dough is ready, …
From themoonworld.com


CHAPATI RECIPE - NDTV FOOD
Knead flour and enough water into a smooth and soft dough (enough to press a finger into it without much pressure). 2. Flatten, make impressions with your finger tips, and sprinkle some …
From food.ndtv.com


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